Sweet&Sour Steamed Cabbage with "Kiechle" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sweet & Sour
Steamed Green Cabbage with deep fried Boughs
by Ida Mahler
2 large or three midsize firm cooking potatoes, boiled in skin (do this the day before and let them cool over night);
1 firm, small head green cabbage
1 Onion
Pepper and Salt
2 tbsp. – ¼ c. white vinegar (depending on size of cabbage)
1 tbsp. sugar
Slice the cabbage and in a large bowl, mix with some salt (1/2 – 1 tsp.)
Sauté the onion until translucent;
Add the cabbage and sauté while stirring (can be caramelized on bottom). Add pepper and sugar. Dilute the vinegar with 1 cup of water and add to cabbage. Stir. Cover and simmer for about ½ hour.
In the meantime, pull skin off the potatoes and cut in half and each half into not too thin slices. When the cabbage is about half done, stir in the potatoes. If necessary, add some more water. Cover and simmer until the cabbage is done (another 20 – 30 mins).
The dish should consist of about ¾ cabbage and ¼ potatoes.
Serve with deep fried “boughs” (recipes below). Very good with fried or grilled chicken or pork tenderloin. (no gravy needed).
The recipe for the boughs (“Kiechle”) comes in two versions: With baking powder and baking soda or yeast raised (“Gangene”).
The yeast recipe takes a little longer to make, but the Kiechle stay soft, even the cold leftovers.
The baking powder recipe is also good, but the Kiechle should be consumed while warm as they tend to get hard when cold.
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Directions: |
Directions:Version 1:
Deep-Fried Boughs (“Kiechle”)
by Ida Mahler
500 g. flour
3 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
Some sugar
2 eggs
1.2 c. sour cream
Some buttermilk
1 tbsp. cooking oil
Sift flour into a large bowl, together with baking powder, baking soda and salt. Make a well in center and add the eggs, the sour cream and the oil. Mix this with part of the flour, and then knead into a soft dough. If too firm, add some more buttermilk. Cover dough and let rest for about one hour.
Divide dough into manageable portions and let rise again. Roll out about ¼ inch thick. Cut into 2x4” rectangles or diamond shapes. Cut a slit into center and pull one long end through the slit, thus forming a “bough”. Deep fry to a golden color in peanut oil on one side, then turn and do the other side. Serve warm with the sweet & sour cabbage and chicken or pork.
Version 2:
Deep-Fried Boughs (“Kiechle”)
Yeast raised
500 g flour
1 c. milk (lukewarm)
75 g fat (oil or soft butter or lard)
Some sugar
Pinch of salt
20 g fresh yeast (1/2 cake of yeast)
2 eggs
Dissolve (proof) the yeast in a cup with the milk and sugar until bubbly. Sift flour with salt into a large bowl. Make a well in center and pour in the dissolved yeast. Mix it with part of the flour, the eggs and the fat and knead it into a soft dough. Cover and let it rise until doubled. Divide dough into manageable portions and let rise again. Roll out about ¼ inch thick. Shape and fry as described in Version 1.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:2 hours |
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